Squash Linguine with Crispy Sage

Roasted butternut squash and garlic are blended into a silky sauce that coats every strand of linguine, finished with golden crispy sage leaves for a warming, elegant pasta dish.

Ingredients

• Linguine Pasta

  ⚖ 350 g 💧 583.3 ml 🥛 2½ cup
  kcal/г%DV

  Calories

  129864%

  Protein

  45.591%

  Total Fat

  5.36%

  Carbohydrates

  261.495%
• Olive Oil

  ⚖ 40.8 g 💧 44.4 ml 🥄 3 tbsp
  kcal/г%DV

  Calories

  36018%

  Protein

  0.00%

  Total Fat

  40.852%

  Carbohydrates

  0.00%
• Butternut Squash

  ⚖ 350 g ¾ pcs
  kcal/г%DV

  Calories

  1577%

  Protein

  3.57%

  Total Fat

  0.30%

  Carbohydrates

  37.513%
• Garlic

  ⚖ 15 g 🧄 3 pcs
  kcal/г%DV

  Calories

  211%

  Protein

  1.01%

  Total Fat

  0.10%

  Carbohydrates

  4.21%
• Sage

  ⚖ 3 g 💧 6 ml 🥄 1¼ tsp
  kcal/г%DV

  Calories

  90%

  Protein

  0.30%

  Total Fat

  0.40%

  Carbohydrates

  1.80%

Instructions

• Heat the oven to 200°C (180°C fan / gas 6). Spread the butternut squash and garlic on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast for 35–40 minutes until completely soft.
• Cook the linguine according to the packet instructions. Drain the pasta, reserving about 400ml of the cooking water. Use a stick blender to blitz the roasted squash and garlic together with the reserved cooking water until smooth and creamy.
• Heat a little olive oil in a large frying pan over medium-high heat and fry the sage leaves until crisp. Remove and drain on kitchen paper. Add the pasta and squash sauce to the pan and toss everything together over the heat until warmed through. Serve topped with the crispy sage leaves.